Makes 4-6 servings
- Olive oil spray
- 1 teaspoon cumin seeds
- 1 teaspoon minced garlic (about 1 clove)
- 1 inch piece fresh ginger, peeled and grated
- 2 medium sweet potatoes, chopped into 2-inch cubes (or can use celery root for Phase 1)
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon Fat Flush-friendly Garam Masala
- 1 cup no-salt-added chicken broth
- 1 medium cauliflower (about 1 pound), chopped into 2-inch cubes
- 2 teaspoons chopped cilantro
- Lightly coat a large skillet with olive oil spray; heat over medium-high setting.
- Add cumin seeds, garlic, and grated ginger; sauté for 1 minute. (Do not allow to burn.)
- Stir in sweet potatoes, turmeric, ground cumin, Garam Masala and broth.
- Cover and cook for about 7 minutes, stirring occasionally.
- Stir in cauliflower and cilantro.
- Reduce heat to low setting.
- Cover and simmer until cauliflower and potatoes are tender (about 10 minutes).
Make your own Garam Masala and no-salt-added Chicken Broth using our recipes!
This dish may be made up to 2 days ahead; cover and refrigerate. Reheat over medium-low setting for 15 minutes or until hot.
Submitted By: Charli S. (csoar), Forum Moderator Emeritus (10-15-05)
Charli’s Notes: Here I go, fooling with a traditional Indian dish! For a true Gobi Aloo, substitute white potatoes for sweet potatoes.
*Note: Remember to include ingredients when calculating daily intake allowances.